Description
Experience the vibrant flavors of this creamy Elote Dip, combining sweet corn and zesty spices—a must-have appetizer for any gathering!
Ingredients
Scale
- 2 cups fresh corn kernels (grilled or frozen)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder (adjust to taste)
- 1 cup shredded cheese (Monterey Jack and Cotija mix)
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Prepare Your Corn: If using fresh corn, grill until slightly charred (about 10 minutes). Let cool before cutting off the kernels. For frozen corn, thaw and drain any excess water.
- Mix Your Base: In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix with a hand mixer or spatula until creamy and smooth.
- Add Flavor: Stir in lime juice, chili powder, shredded cheese (set aside some for topping), corn kernels, and chopped cilantro until well combined.
- Bake It Up: Transfer the mixture into an oven-safe dish. Top with remaining cheese and bake at 350°F (175°C) for about 20 minutes or until bubbly and golden brown.
- Serve It Hot: Remove from the oven and let cool slightly before serving. Garnish with additional cilantro if desired. Enjoy with tortilla chips or fresh veggies!
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: For a tangy twist, substitute sour cream with Greek yogurt. Add diced jalapeños for extra heat or customize with your favorite toppings like avocado slices. Store leftovers in an airtight container in the fridge for up to three days.